LOCATION: Recipes >> Breads Pancakes >> Crepes 26
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Crepes 26
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Peach Crepes
serves 6 - 8
1/2 cup flour
1 egg, beaten
3 Tbsp almond flavoured liquid coffee creamer
1/3 cup milk, more or less
pinch nutmeg or cinnamon
1 tsp vanilla extract
Scoop flour into a medium bowl. Make a depression in the flour
and pour in the egg. Whisk. Add the creamer and enough milk to
make a thin batter. Whisk until smooth, then stir in nutmeg and
vanilla. Set aside and let rest for 1/2 hour.
Melt a pat of butter in a seasoned crepe pan. Ladle in a few
tablespoons of batter, tilting pan so that batter covers bottom.
Cook until the edge is dry and begins to separate from the bottom.
Flip the crepe with a spatula and cook for a few seconds on the
other side.
Slide the crepe onto a plate. Cook the rest of the crepes, separating
the crepes between sheets of waxed paper.
Filling
8 peaches, stones removed, peeled and sliced
1 teaspoon honey
2 cups orange juice
1 teaspoon cinnamon
Mix the first three ingredients in a saucepan. Place over medium
heat, and bring to a simmer, stirring occassionally, until mixture
thickens.
To serve, Divide peach slices among crepes. Spoon a bit of syrup
over and sprinkle with cinnamon.
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